Flatbread Panzanella with Watermelon, Feta, and Mint

Rather than tomatoes and sourdough, this play on the summery panzanella salad calls for watermelon, toasted pita, fresh mint, and feta.

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Flatbread Panzanella with Watermelon, Feta, and Mint

Directions

  1. Preheat broiler. Arrange pita bread pieces, cut sides up, on a baking sheet. Broil 4 inches from the heat for 1 to 2 minutes or until toasted and crisp. Cool on the baking sheet. Break into bite-size pieces.
  2. In a very large bowl gently toss together lettuce, watermelon, tomatoes, red onion, parsley, and mint. In a small bowl whisk together lemon juice, oil, and salt. Add lemon juice mixture to lettuce mixture; toss to coat. Add pita pieces; toss to combine. Sprinkle with cheese. Serve immediately.
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Nutrition Facts (Flatbread Panzanella with Watermelon, Feta, and Mint)

  • Per serving:
  • 206 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 8 mg chol.,
  • 478 mg sodium,
  • 26 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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